Freshly baked pita bread, a Jerusalem kebab over a fire, a za’atar from the mountain, “Gruene Sosse” with Mediterranean herbs, an open kitchen and excitement, here we are at Shuka .
A homage to the oriental market
It’s now easy to find a restaurant offering Israeli flavors, it is more difficult to find singular. In the Bahnhofsviertel in Frankfurt, a district that has long been beyond the reach of David and James Ardinast and their restaurant, Stanley Diamond, a delicatessen, Maxie Eisen. Since then, it has become the meeting point of gourmands in the city. The latest project is a logical continuation of the work done for some time, the Shuka Bar (shuk means “market” in Hebrew), the Ardinast brothers have recruited chefs Stephan Kaiser and Yossi Elad – the famous behind the Palomar in London – so to create an outstanding menu.
In the plates share spicy with harissa and za’atar house; pita pillow; roasted cauliflower with salsa with tomato and almonds; ravioli with oxtail with polenta; and crisp eggplant with mango purée.
A taste of Tel Aviv in Frankfurt
From raw brick walls, a Reseda green ceiling and blue tiled floor, to large neon artworks and lampshades made out of baskets from Tunisia, or mouth-blown glass pieces from the Czech Republic, Bar Shuka is a hotchpotch of flavours, textures, and aesthetics. Somehow, though, this carefully-curated chaos works; the Ardinast brothers taming the madness of the market with bucket-loads of style.
The volume increases as the night progresses, and dancing on tables is actively encouraged
From raw brick walls, a Reseda green ceiling and blue tiled floor, to large neon artworks and lampshades made out of baskets from Tunisia, or mouth-blown glass pieces from the Czech Republic,
Bar Shuka is a hotchpotch of flavours, textures, and aesthetics. Somehow, though, this carefully-curated chaos works; the Ardinast brothers taming the madness of the market with bucket-loads of style.
